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    Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C

    Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C by Estrellita Rojas-De-Los-Santos, Verónica Valverde-Vera, Stephanie Del-Aguila-Moyano, Jessica Vela-Rosas, Andrés Molleda-Ordoñez, María Ayala-Galdos, Miguel Albrecht-Ruiz

    Published 2018-01-01
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